A lovely recipe from food blog “The Original Dish” and a great way to use up your zucchini surplus!
Serves 4-6
1 ½ lbs zucchini (about 3 medium)
¼ cup olive oil
½ cup slivered almonds
4 large garlic cloves, grated
1 tsp lemon zest
1 tsp smoked paprika
½ tsp crushed red pepper
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
¼ cup freshly shaved parmesan cheese
Use a peeler to peel the zucchini into thin strands, working your way down and around each one until you reach the core of seeds. Add the shaved zucchini to a mixing bowl and discard the core.
Heat a 10” skillet over medium heat. Add the olive oil. Once hot, add the almonds. Cook for a minute or so until fragrant, stirring often.
Stir in the garlic, lemon zest, smoked paprika, and crushed red pepper. Allow to cook for about 30 seconds or so (watch closely so the garlic doesn’t burn).
Turn off the heat and stir in the lemon juice. Allow the dressing to cool for a couple of minutes and then pour it over the zucchini. Add the parsley and dill. Toss well and let sit for about 10 minutes or so to marinate.
Plate the zucchini salad with all of the dressing poured over top. Garnish with the shaved parmesan and any extra herbs.